Advertisement
  • Newsletter
  • Subscribe

Braised Lamb And Apricots On Lemony Couscous

11

  • Prep Time20 min
  • Total Time1 h 10 min
  • Makes4 servings
Braised Lamb And Apricots On Lemony Couscous

(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous. 

Ingredients

  • 450 g lamb shoulder, bones removed, cut in 1-in. pieces

  • 1 tbsp Moroccan-Inspired Spice Blend, (see Kitchen tip for recipe)

  • 2 tbsp olive oil, divided

  • 1 onion, thinly sliced

  • 2 garlic cloves, minced

  • 1 tbsp minced fresh ginger

  • 2 cups beef broth

  • 1/4 cup tomato paste

  • 10 dried apricots, halved

  • 8 kalamata olives, pitted and halved

Lemony Couscous

  • 1 1/4 cup Israeli or pearl couscous

  • 1 cup beef broth

  • 1/4 cup chopped parsley

  • 1 tbsp olive oil

  • 2 tsp lemon zest

  • 1 tbsp lemon juice

  • 1/4 tsp salt

Instructions

  • Sprinkle lamb all over with spice blend. Heat a pot over medium-high. Add 1 tbsp oil, and then lamb. Cook, turning often, until browned on all sides, about 2 min. Transfer lamb to a plate.

  • Reduce heat to medium and add remaining 1 tbsp oil and onion. Cook, stirring often, until onion starts to brown, about 8 min. Stir in garlic, ginger, 2 cups broth, tomato paste, apricots and olives. Return lamb and any juices to pot. Bring to a boil. Reduce heat to medium-low and simmer, covered, until lamb is tender, 40 to 45 min.

  • Couscous: Meanwhile, combine couscous with 1 cup broth and 3/4 cup water in a medium saucepan set over medium-high. Bring to a boil. Reduce heat to low and cook, covered, until liquid is absorbed and couscous is tender, about 10 min. Let cool slightly, and then stir in parsley, 1 tbsp oil, lemon zest and juice, and salt. Serve with lamb.

Get more of our best braising recipes.

Get more of our best lamb recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.